Woodland Veg Quiche
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 9 ozs ready-made gluten-free pie crust (shortcrust pastry)
- gluten-free all purpose flour (for dusting)
- 2 Tbsps olive oil
- 1 clove garlic cloves (minced)
- 6 cups mixed Wild mushroom (brushed clean)
- 8 large eggs
- 1 cup Whole milk
- 1 ½ cups Goat cheese (crumbled)
- 2 cups Arugula
- 1 flat-leaf parsley
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Roll out the pastry on a lightly floured surface to 1 cm | 1/2" thickness. Use it to line a 20 cm | 7" pie dish, cutting away any excess and pricking the base with a fork.
3.
Heat the olive oil in a large frying pan set over a moderate heat until hot. Add the garlic and fry for 30 seconds before adding the mushrooms and a little seasoning.
4.
Continue to fry for 5 minutes, tossing occasionally, until softened. Season to taste.
5.
Spoon most of the mushrooms into the pastry case. Beat together the eggs, milk, goats' cheese, and seasoning in a mixing bowl.
6.
Pour over the mushrooms and transfer to the oven. Bake for 1 hour 5-10 minutes until the pastry is cooked through and the filling is set and golden on top.
7.
Remove from the oven and leave to stand for 5 minutes. Turn out from the dish and cut into portions.
8.
Serve with the remaining mushrooms, a garnish of parsley, and some rocket leaves on the side.
